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🍽️ Crunchy Gratinated Napa Cabbage with Oats

307 kcal · 30 min · 4 servings

Ingredients

• 2 Napa cabbage (approx. 400 g each)
• 1 onion
• 1 garlic clove
• 2 tbsp rapeseed oil
• 100 g coarse oats
• 70 g Emmental cheese (1 piece)
• salt
• pepper
• 100 ml whipping cream
• 200 ml vegetable broth
• 2 tbsp freshly chopped parsley (for garnish)

Instructions

1. 1. Cut the napa cabbage in half lengthwise.
2. 2. Rinse the cabbage halves thoroughly.
3. 3. Remove the hard bottom part of the core.
4. 4. Bring a pot of salted water to a boil.
5. 5. Cook the cabbage halves in it for about 3 minutes (this is called blanching).
6. 6. Take the cabbage out of the water.
7. 7. Shock it immediately with cold water to stop the cooking process.
8. 8. Let the cabbage drain well.
9. 9. Peel the onion and the garlic.
10. 10. Dice the onion and garlic finely.
11. 11. Heat oil in a pan.
12. 12. Sauté the onions and garlic until they are translucent.
13. 13. Add the oat flakes.
14. 14. Fry the oat flakes for 1 minute.
15. 15. Remove the pan from the heat.
16. 16. Grate the Emmental cheese.
17. 17. Mix the grated cheese with the oat mixture.
18. 18. Season the mixture with salt and pepper.
19. 19. Place the cabbage halves with the cut side up in a baking dish.
20. 20. Mix the cream with the vegetable broth.
21. 21. Pour the liquid over the napa cabbage.
22. 22. Distribute the oat-cheese mixture evenly on top.
23. 23. Preheat the oven to 180 degrees (convection: 160 degrees, gas: level 2 to 3).
24. 24. Bake the gratin for approx. 25 minutes.
25. 25. Garnish the dish with fresh parsley.
26. 26. Serve the gratin hot.

Nutrition per serving

• kcal: 307
• Protein: 11 g · Fett/Fat: 20 g · Carbs: 19 g